Ingredients
Meringue
- 160 ml / 2/3 cup egg whites (5 – 6 large eggs)
- 1 1/4 cups caster sugar (superfine sugar)
- 2 1/2 tsp cornflour / cornstarch
- 1 tsp white vinegar
Whipped Cream
- 1 1/2 cups heavy/thickened cream (whipping cream), cold
- 3 tbsp caster sugar / superfine sugar
- 1 tsp vanilla extract
Toppings and Garnish
- Strawberries, diced into 1cm / 1/3″ cubes
- Mangoes, diced into 1cm / 1/3″ cubes
- Blueberries
- Raspberries
- Kiwi, sliced
- Passionfruit pulp
- Small mint sprigs
- Icing sugar / powdered sugar for dusting
Instructions
- Prepare egg whites: Separate the egg yolks from the whites while the eggs are cold, as it’s easier. Measure out 2/3 cup (160 ml) of egg whites and set them aside to come to room temperature for about 30 minutes to ensure better volume when whipped.
- Preheat the oven: Set your oven to 150°C (325°F) for all oven types to prepare for baking the pavlovas.
- Start beating egg whites: Using a stand mixer or electric beater, beat the egg whites on high speed for 1 minute. While continuously beating, add the caster sugar gradually, one dessert spoon at a time to dissolve fully.
- Beat to stiff peaks: Continue beating on high for about 8 minutes until the mixture is fluffy, glossy, and smooth with no remaining sugar granules. Add 1 teaspoon white vinegar and 2 1/2 teaspoons cornflour, then beat for an additional 30 seconds to incorporate.
- Prepare baking trays: Dab a small amount of meringue onto the corners of two baking trays and cover the trays with baking paper to keep it in place.
- Pipe meringue nests: Transfer the meringue mixture into a large piping bag fitted with your preferred nozzle. Pipe 12 to 13 mounds about 6-7 cm (2.5 inches) wide and 5 cm (2 inches) tall. Flatten the top slightly and create a shallow dent in the center with a spoon to hold the whipped cream and fruit. The final height should be around 4 cm (1.6 inches).
- Bake the pavlovas: Place both trays into the oven and immediately reduce the temperature to 110°C (225°F), or 100°C if using a fan-forced oven. Bake for 1 hour and 30 minutes or until the pavlovas are dry to the touch. If they are still sticky, continue baking as needed since oven times may vary.
- Cool in the oven: Turn the oven off and leave the pavlovas inside to cool completely for at least 4 hours or ideally overnight (around 10 hours) to prevent cracking and maintain their texture.
- Store pavlovas: Once fully cooled, store the pavlovas in an airtight container kept in a cool, dry place until ready to serve.
- Whip the cream: In a large bowl, beat the cold heavy cream with caster sugar and vanilla extract on high speed until soft peaks form—approximately 1 minute with a stand mixer or 2-3 minutes with a handheld beater.
- Assemble and decorate: Just before serving, spoon a generous dollop of whipped cream into the center dent of each pavlova, top with an assortment of fresh fruits, such as strawberries, mango, blueberries, raspberries, kiwi, and passionfruit pulp. Garnish with small mint sprigs and dust with icing sugar if desired.
Notes
- Using room temperature egg whites helps achieve maximum volume when whipping the meringue.
- The vinegar and cornflour stabilize the meringue structure and help prevent cracking during baking.
- Ensure the powdered sugar is fully dissolved to achieve a smooth glossy meringue.
- Cooling the pavlovas gradually inside the oven prevents sudden temperature changes that could crack the delicate meringue shells.
- Use cold cream for better whipping results and stability.
- Store pavlovas in an airtight container away from moisture to keep their crisp texture until serving.
- Prep Time: 40 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian/New Zealand
- Diet: Vegetarian
